Green Beans And Red Potatoes Vinaigrette

• 2 to 2 1/2 pounds small red potatoes, scrubbed
• Salt to taste
• 2 pounds green beans, trimmed
• 2 teaspoons dry mustard
• 10 tablespoons red-wine vinegar
• 10 tablespoons olive oil
• 1 cup sliced scallions
• Freshly ground pepper to taste
• 1/4 cup chopped fresh basil

1. Cook the potatoes in lightly salted water.
2. Drain.
3. Wash the beans and steam until tender but crisp, five to 10 minutes.
4. Drain, run under cold water and refrigerate.
5. In a large bowl, blend the mustard, vinegar and olive oil.
6. Stir in the scallions.
7. Cut the potatoes into quarters and stir them into the dressing.
8. Season with pepper and set aside until ready to serve.
9. To serve, toss the beans and the basil with the potatoes.
10. Adjust the seasonings.

red potatoes, salt, green beans, mustard, redwine vinegar, olive oil, scallions, freshly ground pepper, fresh basil

Taken from cooking.nytimes.com/recipes/11082 (may not work)